Pesto chicken with caramelised aubergine, roast tomatoes and olives

Chef Sophie Grigson uses pesto to create a healthy dish bursting with the flavours of the Mediterranean

Ingredients (Serves 2)

6 mini chicken fillets (weighing around 250g/9oz in total)

21⁄2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

1 large aubergine, diced into 2.5cm/1in cubes

1 tbsp clear honey

1 tbsp sweet chilli sauce

3 plum tomatoes, halved

1 sachet Seeds of Change Classic Green Pesto

8 black olives, stoned and sliced

Preheat the oven to 220˚C, 425˚F, Gas 7. Put a baking tray into the oven to heat.

Coat the chicken fillets with 1⁄2 tbsp oil, season and set aside.

Toss the aubergine with 11⁄2 tbsp of the oil, the clear honey and the sweet chilli sauce, then season with a little salt.

Remove the hot baking tray from the oven, place the diced aubergine on it and spread the pieces out. Return to the oven and roast for 40 minutes, turning once or twice.

Meanwhile, arrange the tomato halves in a lightly oiled ovenproof dish, cut sides up, and drizzle with the remaining 1⁄2 tbsp olive oil. Season and put in the oven around 10 minutes after the aubergine went in, then roast the tomatoes for 30 minutes, until very tender.

About 10 minutes before the vegetables finish cooking, heat a medium frying pan over a moderate heat. Add the chicken and fry for 2-3 minutes on each side, until cooked through but still moist.

Add the pesto to the pan and toss to coat the chicken.

Divide the roasted tomatoes between 2 warm plates, spoon over the caramelised aubergine, then top with the chicken. Scatter over the black olives and serve immediately.